Directions

Combine water and corn syrup. Place in saucepan with confectioners sugar. Stir until mixed
thoroughly -- sugar is dissolved and mixture is smooth. Continue to stir over low heat until heated to 92°F - 100°F
(do not overheat, fondant should not exceed 100°F). The mixture should be thin enough to be poured on the cake,
but thick enough so it will not run off the cake. Stir in 3 ounces of melted, unsweetened chocolate. Stir almond extract and
add icing colors.

Place cake on cooling rack with a cookie sheet beneath the cooling rack to catch the excess poured fondant.
Pour the fondant over the iced cake, flowing from the center of the iced cake and moving out in a circular motion. The sides
can be touched up with a spatula.

Storage

Use immediately. The remaining fondant can be stored in a tightly covered container, in the refrigerator
for weeks. Reheat the poured fondant icing to use again.